- Sugar or cheese pumpkins, washed and tops sliced off just below the stems
- Cut your pumpkin(s) in half. Scoop out seeds and stringy pulp (don’t worry if a few strings cling to the sides of the pumpkin).
- Place pumpkins cut side down on a large baking sheet. Pour 1/2-1c of water onto the baking sheet (enough to just cover the surface of your pan).
- Roast pumpkin at 375 degrees for 50-75 minutes, or until flesh is very tender when pricked with a fork (skin might blister or brown–this is fine).
- Allow pumpkin to cool down enough to handle. Scoop flesh out of the shells and place in food processor. Process or pulse until smooth (this took me 1-2 minutes of pulsing).
- Place paper towels or cheesecloth over a sieve/strainer, and place sieve over a bowl to drain. Pour puree into the prepared sieve and allow to drain about 45minutes to 1 hour (this will remove excess liquid from your puree).
- Use immediately, refrigerate up to 3 days, or place in airtight bags or containers to freeze. Puree will remain good in the freezer for up to 3 months.
- (When thawed, puree may separate slightly, but this can be fixed by running it through the food processor or blender for a few minutes before using.)
*sizes of pumpkins will vary, but I found that a 4lb sugar pumpkin yields between 1 1/2-2c of pumpkin puree. The steps are the same no matter what size you’re working with, just be sure to check them during the roasting time for doneness.